Recipes > Desserts > Meringues > Meringue II
Beat whites until stiff, add four tablespoons sugar gradually, and beat vigorously; fold in remaining sugar, and add flavoring. Bake eight minutes in moderate oven.
Print recipe/article only
The Boston Cooking-School Cook Book (1896).
Vintage Recipes © 2006-2013 LM Bornath | Border courtesy of The Inspiration Gallery